Single varietal Pinot Noir from a 20 years old vineyard spreading over a bedrock of rhyolites. De-stemmed grapes were crushed and left to ferment on skins for a period of 2 weeks. After a light pressing the wine was loaded into an old oak barrel (cca 500L), where the wine aged 48 months. Bottled in 2019, aged further under the cork in the winery cellars, before being released to the market this year. Wine is vegan.
Unmistakingly Pinot Noir red wine with smooth low tannins, dark berry fruits, and medium acidity.
Alcohol: 13.0% abv